Fall Harvest Sheet Pan Dinner Meal Prep
This Fall Harvest Sheet Pan Dinner is a sweet and savory combination of chicken, brussels sprouts, red onion and sweet potato. It's an easy sheet pan dinner that you and your family will love. Paleo, gluten free, dairy free.
Prep Time: 7 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 37 minutes minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: chicken, Sheet Pan
Servings: 4 servings
Calories: 575kcal
- 2.5 lbs chicken thighs trimmed
- 2 large sweet potatoes
- 1 medium red onion
- 1.5 lbs brussels sprouts
- 2 tbsp lemon, pepper, herb seasoning
- Olive oil (optional)
Preheat the oven to 425 degree F.
Prep the Brussels Sprouts; bottoms cut and halved
Rough chop the rest of the veggies so they are about the same size as the Brussels sprouts
Add all the veggies to a large bowl. Drizzle with olive oil and salt and pepper to taste
Then add the veggies to a large sheet pan in an even layer
Trim the fat off of the chicken thighs and drizzle with oil.
Put the chicken on top of the veggies and sprinkle with your favorite Lemon, Pepper, Herb seasoning
Roast for 30 minutes, or until vegetables are cooked and chicken thighs reach 165 degrees on an instant read thermometer.
Serving: 1meal | Calories: 575kcal | Carbohydrates: 54g | Protein: 64g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 269mg | Sodium: 390mg | Potassium: 2009mg | Fiber: 13g | Sugar: 12g | Vitamin A: 25485IU | Vitamin C: 151mg | Calcium: 168mg | Iron: 6mg